Here in New Orleans we know how to incorporate food into just about anything and Mardi Gras is surely no exception. Dressed up in green, yellow, and purple, King Cakes not only are a tasty tradition, they symbolize the history of Mardi Gras, the Twelfth Night celebrations, and... Read more

This month's recipe comes from Langlois Culinary Crosscroads. Chef and owner Amy Cyrex Sins writes: The dish is perfect for this time of year because it bridges the winter and spring seasons. We’re currently in citrus season, but the produce has to be picked before it gets hit... Read more

It's Christmas time down the bayou! Get ready for the holiday season with this recipe courtesy of Chef Matt Murphy and The Ritz-Carlton of New Orleans. Read more

Fried chicken hits a special part in our southern hearts and now you can make it right in the comfort of your own home! Read more

While chowder is traditionally a seafood or vegetable soup, Michelle's rendition embraces autumn with squash, sweet potatoes, and garnishes it all off with a little bacon. This savory chowder is simple to make and arranges flavors that will keep your stomach happy and warm wi... Read more

This month's recipe comes from Martinique Bistro: "We all love boudin… Between the texture, the smoke and the spice, it stands out as an iconic Louisiana bite. Martinique Bistro prides themselves on offering to the hungry vegetarian eaters of New Orleans and beyond, and Chef ... Read more

Margie Perez recently demonstrated this recipe, from WWOZ's cookbook, That Sounds Good!, on WGNO's News with a Twist. Like most flan recipes, the list of ingredients is short, but Perez offers a variety of optional additions, including strawberries, bananas, cream cheese, even... Read more

For this "Lousiana-style" version of crab cakes, we added the trinity (onion, celery, bell pepper) pre-cooked in butter, plus lemon juice and herbs, to a pound of Louisiana lump crab meat. An accompanying sauce is made with creole mustard and Tony Chachere's. Read more

This month's recipe, which comes to us courtesy of Liberty’s Kitchen, is a traditional New Orleans bread pudding. That, of course, makes it the best of all the many versions in the world! Read more

As with so many other classic Latin dishes, there is a New Orleans cousin of Gambas Al Ajillo. When tucking into a bowl of Gambas, one cannot help but note it's similarity to New Orleans BBQ Shrimp. Read more